Corn 'n Crab Cakes
Recipe from Betty Crocker

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.


Corn 'n Crab Cakes

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Servings: 4 servings (2 crab cakes each)
Prep Time: 20 mins
Total Time: 1 hr
Related Categories: Crab Cakes, Crab Cakes, Dinner
 
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Ingredients
  • 1/2  cup
    Green Giant ® Valley Fresh Steamers Niblets® frozen corn, thawed
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  • 4  medium
    green onions, chopped (1/4 cup)
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  • 1/3  cup
    fat-free mayonnaise or salad dressing
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  • 1  tablespoon
    Old El Paso® 40% less-sodium taco seasoning mix (from 1-ounce package)
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  • 2  cans
    white crabmeat, drained, cartilage removed (6 ounces each)
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  • 1 
    egg, beaten
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  • 2  tablespoons
    water
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  • 1/2  cup
    Progresso® plain dry bread crumbs
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  • 3  tablespoons
    Old El Paso® Thick 'n Chunky salsa (any variety)
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Directions
1.
Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.
2.
Heat oven to 450 degrees F. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.
3.
Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
4.
Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 190 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 115mg; Sodium 850mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 4g); Protein 18g. Daily Values: Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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